Cinnamon Roll Success

I halved the recipe, since kneading such a large quantity of dough by hand is a little daunting. However, I did use 3 eggs. I did the initial mixing in the mixer, allowing the ingredients to thoroughly combine. Then I kneaded the dough by hand for about 15 minutes, until the dough was soft and malleable.

I actually started with butter that hadn't thoroughly softened, so combining the filling was initially problematic. To create the filling paste, I cut up the butter into small pieces. Then I dropped the butter into the dry filling ingredients and continued to chop the butter into tiny pieces until the mixture became paste-like.

Next, I microwaved the mixture for 30 seconds to soften the butter and continued to mix until the paste was created. Since I forgot to halve the filling segment of the recipe, my filling was quite thick. I also used vanilla flavoring rather than almond.

Cinnamon Rolls

Dough:

1 tbl. yeast

1/4 cup water

1 cup milk

3 1/2 tbl shortening

1/2 tsp salt

3 3/4 cup of flour

1/4 cup sugar

2 eggs

Filling:

1/2 cup of brown sugar

1/2 cup sugar

1 tbl cinnamon

1/2 cup softened butter

Glaze:

1/2 tbl. brown sugar

1/3 cup evaporated milk

2 1/4 cups powdered sugar

Grease a large cookie pan and sprinkle lightly with sugar. Pre-heat the oven to 350 degrees. Add 1 tbl. yeast to 1/4 cup water. Sprinkle sugar on top and stir. Allow yeast mixture to proof. Scald 1 cup of milk in a small pan. (Tiny bubbles will form around the edges...do not allow the milk to burn.)

Knead. (Be careful to clean your surfaces carefully...remember that the dough contains raw eggs.) Let the dough rise in a covered, greased bowl in a warm place for about 30 minutes.

While dough is rising, combine ingredients for filling in a small bowl. After dough has risen, let rest for 10 minutes and then, on a clean, lightly floured surface, stretch into a 9" x 12" shape. Spread filling. Roll dough from the long side. I made 14 rolls. Spread rolls on cookie sheet and let rise again for about 20 minutes. Bake for 20 minutes. (Mine took 25.)

While rolls are baking, combine 1/2 tbl. brown sugar and 1/3 cup evaporated milk in a sauce pan. Dissolve the sugar in the milk (occurs at a low boil). Add 1 tsp vanilla extract. Combine with 2 1/4 cups powdered sugar in a bowl or mixer. Drizzle glaze over rolls immediately after pulling them out of the oven.